Print

Strawberry Swirl Cheesecake

Strawberry Swirl Cheesecake Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the magic of our Strawberry Swirl Cheesecake Recipe! This delightful dessert combines a rich, creamy filling with vibrant strawberry sauce that creates stunning swirls, making it not just a treat for the taste buds but a feast for the eyes. Perfect for any occasion, this cheesecake captures the essence of summer and invokes memories of laughter and celebration.

Ingredients

Scale
  • 1 ½ cups fresh or frozen strawberries, hulled
  • ÂĽ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 1 ½ cups graham cracker crumbs
  • â…“ cup granulated sugar (for crust)
  • ½ cup unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • ÂĽ cup heavy cream

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a saucepan over medium heat, combine strawberries, sugar, and lemon juice; cook until softened. Stir in cornstarch slurry and cook until thickened. Set aside to cool.
  3. Mix graham cracker crumbs, sugar, and melted butter until sandy; press into the bottom of a springform pan. Bake for about 8-10 minutes until lightly golden.
  4. Beat softened cream cheese and sugar until smooth; add eggs one at a time, mixing well after each addition. Fold in vanilla extract, sour cream, and heavy cream until combined.
  5. Pour cheesecake filling over the crust; dollop cooled strawberry sauce on top and swirl with a knife.
  6. Place the springform pan inside a larger baking dish filled with hot water (about halfway up the sides) and bake for 55-65 minutes.
  7. Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar for an hour before refrigerating for at least six hours or overnight.

Nutrition

Find it online: https://cookingwitheliana.com/strawberry-swirl-cheesecake-recipe/